This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180°C.
2.Lightly grease a 2/3-cup, 8-hole mini-loaf pan. Line bases and long sides with strips of baking paper.
3.In a mixing bowl, using an electric mixer, beat softened butter, caster sugar and almond essence together until creamy. Add eggs, one at a time, beating well after each addition.
4.Fold self-raising flour and desiccated coconut through. Spoon mixture evenly among pan until half full.
5.Core and thinly slice apples (we left peel on for more colour). Arrange apple or mixed berries over the top of each. Bake for 15-20 minutes until cooked when tested.
6.For the topping, place butter and honey in a microwave-safe bowl. Microwave on medium for 1 minute, stirring once, until butter has melted and mixture bubbles. Brush over cakes and sprinkle with flaked almonds. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
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